Mac and Cheese with Roasted Vegetables | PCC Natural Markets

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Mac and Cheese with Roasted Vegetables

Serves: 4 to 6

Your rating: None (8 votes)
Your rating: None (8 votes)

Roasted vegetables, three cheeses and a nut topping make this version of mac and cheese a bit different. Gemelli has a pleasant density and chewiness, but any medium-sized pasta will work.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


Preheat oven to 425° F.

In a bowl, coat carrots lightly with olive oil. Spread on a baking sheet and roast for 15 minutes. Meanwhile, lightly coat peppers and onions with olive oil in the same bowl. After 15 minutes add peppers and onions to the baking sheet and roast for another 20 minutes. Ideally, carrots should be golden brown, onions soft and lightly browned and peppers soft with a few lightly blackened edges. When done, salt and set aside.

In a heavy skillet, toast nuts over medium heat until fragrant and lightly browned. Shake pan often to keep them from burning. Pulse in a food processor until coarsely chopped. Set aside.

Cook pasta al dente, strain and pour into a large bowl. Immediately add cheeses, roasted veggies, salt and pepper. Mix thoroughly. Serve each portion hot, topped with nuts and green onions. Drizzle with extra virgin olive oil, if you like.

Recipe by Ken Charney, former PCC staff

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A Different Kind of Mac and Cheese

A Different Kind of Mac and Cheese

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